Caramel Butterscotch Pudding Cookies Food

OATMEAL CARAMEL (OR BUTTERSCOTCH) PUDDING COOKIES

Steps:

• Prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
• In a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
• Stir in eggs and water; mix well to combine.
• In another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
• Mix the dry mixture into the egg/butter mixture; stir well to combine.
• Fold in baking chips and pecans.
• Chill the dough for about 30 minutes.
• Set oven to 350 degrees.
• Remove from fridge, and shape into large balls (about 2 tablespoons each).
• Place on prepared baking sheet, and press down the dough slightly.
• Bake for 11-13 minutes, or until JUST set and golden brown around the edges.

CARAMEL BUTTERSCOTCH PUDDING COOKIES

Steps:

• Mix sugar or Splenda, butter, and milk in large saucepan.
• Bring to boill; stir several times.
• Remove pan from burner. Add pudding and oats; stir well.
• Let batter cool for 15 minutes.
• Drop mixture by teaspoonful onto wax paper.
• Cookies will firm when coooled completely.
• Enjoy!

BUTTERSCOTCH PUDDING

Steps:

• Put the sugar, cornstarch and kosher salt in a medium, nonstick saucepan, then gently whisk together. Put the milk and egg yolks in a separate pitcher or bowl, then whisk together until combined. Pour the wet mixture into the saucepan with the dry ingredients and stir to combine.
• Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold.
• Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream.

OATMEAL PUDDING COOKIES

Steps:

• Grease a large cookie/baking sheet.
• In a large bowl cream together the shortening, butter with brown and white sugar until smooth and fluffy.
• Add in eggs and vanilla and mix until thoroughly combined then add in pudding mix and beat until thoroughly combined.
• In a small bowl mix together flour with baking soda, pinch salt and cinnamon; add to the creamed mixture and mix until combined.
• Stir in oats until combined, then stir in nuts.
• Chill dough for 2 hours or up to 24 hours in refrigerator.
• Drop by heaping teaspoonfuls onto cookie sheet.
• Bake at 350°F for 8 minutes or until edges are light golden brown (do not over bake).
• Cool on wire racks.

BISQUICK PUDDING COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl mix Bisquick and pudding mix.
• Stir in vegetable oil and egg with a wooden spoon until dough forms a ball.
• Shape dough into 1/2-inch balls.
• Place onto ungreased cookie sheets.
• Flatten with bottom of a drinking glass.
• Sprinkle with sugar, can use colored sugar for the holidays.
• Bake for 5-8 minutes.